Garlic Herb Flatbread (Print Version)

# Ingredients:

→ For the Flatbread Dough

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1½ teaspoons salt
04 - 2 tablespoons minced fresh chives, plus extra for garnish
05 - 1 tablespoon finely chopped fresh parsley, plus extra for garnish
06 - 1¼ cups plain, full-fat Greek yogurt
07 - ¼ cup olive oil, plus extra for cooking
08 - 3 cloves garlic, pressed through garlic press
09 - ¼ cup water

# Instructions:

01 - Take a few minutes to gather and prepare everything you'll need. Chop those herbs, press the garlic, and measure out your dry ingredients so everything's ready to go.
02 - In a large bowl, whisk together the flour, baking powder, and salt until well combined. Sprinkle in the minced chives and chopped parsley, and give it another quick mix to distribute the herbs throughout the flour mixture.
03 - Add the Greek yogurt to your dry ingredients. In a small bowl, mix the olive oil with the pressed garlic using a fork until well combined, then pour this garlicky oil into the bowl along with the water.
04 - Using a wooden spoon or rubber spatula, gently mix everything together until you've got a soft, slightly sticky dough and all ingredients are incorporated. Don't worry about kneading it - this dough is supposed to be fairly rustic and relaxed.
05 - Lightly dust your work surface with flour, then turn the dough out onto it. Divide the dough into 6 equal portions (about 4½ ounces each if you have a kitchen scale). Gently roll each portion into a ball shape with your hands.
06 - Take one ball of dough and use your fingertips to press it out into a roughly 6 to 7 inch round. Don't worry about making it perfect - the more rustic, the better! Place it on a parchment-lined baking sheet while you shape the remaining flatbreads.
07 - Heat a non-stick skillet over medium heat. Once it's hot, brush one side of a flatbread with a little olive oil and place it, oiled side down, into the skillet. Cook for about 1½ minutes, until deep golden-brown. While it's cooking, brush the top side with a little more olive oil, then flip it over and cook for another 1½ minutes until golden-brown on the second side. Transfer to a plate and cover loosely to keep warm while you cook the rest.
08 - Once all your flatbreads are cooked, give them a final light brush of olive oil if desired. Sprinkle with a few extra chopped herbs for color and freshness. Serve warm or at room temperature with your favorite dips, as a side to soups or stews, or use as a base for wraps or pizzas.

# Notes:

01 - These flatbreads are best eaten the day they're made, but can be stored in an airtight container at room temperature for up to 2 days.
02 - To reheat, warm them briefly in a dry skillet or wrap in foil and heat in a 300°F oven for about 5 minutes.
03 - Feel free to experiment with different herbs - rosemary, thyme, or dill all work beautifully in this recipe.
04 - For a cheesy variation, try adding 1/4 cup of grated parmesan to the dough.

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